Beef Pot Roast with Cider Gravy Sweet Potatoes

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Why recepie famous for?

This pot roast recipe is sure to warm you and your family on a cold day. To make it even better, this heart healthy pot roast recipe come with gravy and potatoes. Try this for dinner tonight. This Heart-Check Certified recipe

Ingredients

1 beef Shoulder Roast Boneless (3 to 3-1/2 pounds)
2 teaspoons olive oil
1 1/2 teaspoons salt
3/4 teaspoon Black pepper (divided)
1 cup chopped onion
1 tablespoon chopped, fresh thyme
1 cup unsalted beef broth
3 pounds sweet potatoes, peeled, cut crosswise into 1 to 1-1/2 inch pieces
2 teaspoons minced garlic
3/4 cup apple cider
2 tablespoons maple syrup
1 teaspoon minced, fresh ginger
2 tablespoon cornstarch dissolved in 2 tablespoons brandy or water

Instructions


Heat oil in stockpot over medium heat until hot. Place beef roast in stockpot; brown evenly. Remove roast; pour off drippings and season with 1 teaspoon salt and 1/2 teaspoon pepper.
Add onion and thyme to stockpot; cook and stir 3 to 5 minutes or until onion is tender. Add broth and cider; increase heat to medium-high. Cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved. Return roast to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 hours.
Add sweet potatoes and garlic to stockpot; continue simmering, covered, 30 minutes or until sweet potatoes and pot roast are fork-tender.
Remove roast; keep warm. Remove sweet potatoes and garlic with slotted spoon to large bowl, leaving cooking liquid in stockpot.
Add maple syrup, ginger, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to sweet potatoes. Beat until sweet potatoes and garlic are mashed and smooth; keep warm.
Skim fat from cooking liquid; stir in cornstarch mixture. Bring to a boil, stirring constantly; cook and stir 1 minute or until thickened.
Carve roast into slices; serve with mashed sweet potatoes and gravy.

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